White-bread sandwich with cucumber, tomato, boiled potato, beetroot and green chutney. Sometimes grilled with butter and cheese. Editor's TableJourney pick.
Where to eat it: 3 restaurants across 1 city.
The Bombay sandwich emerged in the late 20th century as a Mumbai office-lunch and tea-time staple, especially around Fort, Nariman Point and Churchgate. Street vendors and cafes assemble it the same way every time: white bread, green chutney, cucumber, tomato, boiled potato slices and beetroot. The grilled version adds cheese and goes on a hot toastie press; both versions sell year-round at every street tea-stall.
Common allergens: Gluten, Dairy
Tip from the editors. The grilled cheese version (sometimes called masala toast) needs a hot press; cook till the cheese melts and the bread is crisp.
Cream Centre opened at Chowpatty Seaface in 1958 as a vegetarian sweets and snacks counter. The channa bhatura is the canonical dish; the hot fudge sundae.
Signature: Channa bhatura, Sizzler, Hot fudge sundae
Order: Channa bhatura with a Spanish omelette sizzler and a hot fudge sundae.
Tip: Family-friendly with a high-chair stock; weekday lunches are quietest.
Sukh Sagar at Chowpatty has run a pure-veg multicuisine menu for four decades. The pav bhaji is INR 220, sandwiches and dosas around the same.
Try: Pav bhaji
Order: Pav bhaji and a sweet lassi.
Tip: Takeaway at the front counter is faster than table service. Cash and card both accepted.
Indigo Deli runs eggs benedict and an all-day brunch counter near the Gateway. Open from 11:00 daily; the bakery has fresh croissants and sourdough at 11.
Order: Eggs benedict and a sticky toffee.
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